Misugaru – Korea’s Meal Replacement Drink!
This has to be one of my favorite Korean drinks – it’s refreshing, healthy and has a unique, “muddy” texture.
Sounds strange, but that creamy, slightly-muddy texture makes it fun to drink.
Misugaru is a very nutritious powder made from a mix of Korean grains, cereals and beans.
For decades, Koreans have been drinking misugaru as a meal substitute.The eclectic mix of natural grains and beans provides protein, fiber, calcium as well as handful of vitamins and minerals.
It’s a great way to start your mornings – especially if you’re on a diet.
Mixing this grain powder (with milk) does a great job in filling your stomach and curbing your appetite. One cup is enough to make you stop thinking of food.
How is misugaru made?
In Korea, there are local grain roasters that specialize in turning grains into misugaru.
You can bring them your favorite blend of grains, cereals and beans – and they will dehydrate and pulverize it into a powder for a small charge.
Our favorite roastery is a shop from Gwangju called Bangyudang. Their misugaru has become a hit in Korea for its blend of nutritional beans and grains, as well as a balanced flavor.
Their Original Misugaru is a mixture of Barley (64%), Glutinous Brown Rice (18%) and Soybean (18%).
And their Premium Black Misugaru contains: Black Sesame Seeds (20%), Black Bean (20%), Glutinous (Sticky) Brown Rice (20%), Glutinous (Sticky) Black Rice (20%) and Barley (20%)
All of their misugaru contains no sugar, sweetener or other artificial ingredients. It’s up to you how sweet you want to make it.
You can purchase here if you’d like. Or simply visit your local Korean mart for other brands – but double check the labels so it doesn’t contain sugar or other sweeteners.
Cooking Notes for Misugaru:
I highly recommend using a measurement spoon when making this for the first time – don’t just eyeball it with a dining spoon.
I want you to taste it how it’s “supposed” to taste. Afterwards, you can fine-tune the ingredient as you please.
Misugaru powder has a tendency to clump.
If you mix it straight into milk or water, you’ll see clumps floating on the surface (no matter how vigorously you stir… trust me!)
So I recommend another method: Start by pouring a small amount of milk (or water) into however much misugaru powder you’re using. Stir it until the little bit of milk turns the powder into a “muddy” paste.
Then add-in the rest of your milk (or water) and continue to stir. Add a touch of honey or sugar if you’d like.
And you’ll end up with a well-mixed drink. Or even easier – use a blender or a shaker bottle.
You can also use misugaru as a topping on Greek Yogurt – alongside fresh fruit and a drizzle of honey
Or use it as a topping for pancakes.
That’s it guys – I hope you give misugaru a try. I think you’ll absolutely love it. Tag us on a IG and tell us what you think!
-Daniel out! 🕺
Misugaru with Milk
- 3 Tablespoons of Misugaru
- 1 cup of Milk (250 ml)
- 1.5 Tablespoons of Honey
- Few Ice Cubes
Misugaru with Water
- 4 Tablespoons Misugaru
- 1 cup of Water (250 ml)
- 1.5 Tablespoons of Sugar
- Few Ice Cubes
- Take out a bottle, shaker or a mixing bowl. Place in all of the misugaru powder. Then add in a small amount of the milk (or water) - don't add it all at once. Vigorously stir it - so the mixture turns into a paste. Keep mixing the paste, until there is no clumps.
- Then add in the rest of the milk (or water). Nexts, add in the honey (or sugar).
- Then add a few ice cubes into a glass. Pour the misugaru into the cup and enjoy!